A bottled sauce based on vinegar, anchovies and garlic with cayenne pepper and soy sauce and mushroom or walnut ketchup. It may be coloured red with cochineal. It is then infused for up to a month and may be used to add to sauces or gravies to give additional savoury flavour. My Cassell's Dictionary of Cookery from 1898 calls this Harvey's or camp vinegar.
A bottled sauce based on vinegar, anchovies and garlic with cayenne pepper and soy sauce and mushroom or walnut ketchup. It may be coloured red with cochineal. It is then infused for up to a month and may be used to add to sauces or gravies to give additional savoury flavour. My Cassell's Dictionary of Cookery from 1898 calls this Harvey's or camp vinegar.
An indeterminate variety of tomato with red fruit, suitable for growing outdoors.
Haslet is a terrine of finely minced (US: ground) pork and herbs, usually thyme. The terrine is often served hot when freshly cooked, though it will appear as cold slices of meat thereafter. Made with good quality meat, a well made haslet is a pleasure.
Hasselback potatoes are potatoes with butter, cheese and breadcrumbs baked au gratin.
